328 ^IIE liOVHEHOlij. 



milk, and stir all well together. This is far superior to the ordinary custard 

 pie made with lour eggs. Less sugar may be used if preferred. 



Mock Lemon Pie. — One cup of sugar, one heaping tablespoonful of 

 flour, the yelks of two eggs (save the whites for the top of the pie), one tea- 

 spoonful of extract of lemon, two-thirds of a cup of boiling water, two-thirds 

 of a cup of stewed pie plant; mix the sugar, flour, eggs and extract together; 

 then pour on the water, then the pie plant; bake with one crust; when done, 

 beat the whites to a stiff froth and spread it over the pie, setting it back in 

 the oven for four minutes. 



Pie-Crust Witliout Lard,- Take good, rich buttermilk, soda, and a 

 little salt, and mix just as soft as can be mixed and hold together; have 

 plenty of flour on the molding-board and rolling-pin; then make and bake 

 as other pies, or rather in a slow oven, and when the pie is taken from the 

 oven do not cover it up. In this way a dyspeptic can indulge in the luxury 

 of a pie. 



Oatmeal Pie Crust. — Scald two parts of fine oatmeal with one part of 

 hot water; mix well and roll thin. As this bakes very quickly fruit which 

 requires much cooking must be cooked first before making the pies. This 

 crust is very tender, possessing all the desirable qualities of shortened pie 

 crusts without their injurious effects. 



Beverly Pie. — Pare and grate some sweet mellow apples — about a 

 dozen; to a pint of the grated pulp piit a pint of milk, two eggs, two table- 

 spoonfuls of melted butter, the grated peel of a lemon, and half a wineglass 

 of brandy; sweeten to your taste; to be baked in a deep plate, with only 

 a lower crust. 



Corn-Starch Castarcl Pie. — Very nice pies are made with two eggs, 

 and two large tablespoonfuls of corn starch to a quart of milk; sweeten and 

 spice to taste; the corn starch should be mixed smooth with milk and eggs 

 beaten up in it, then thin out with more milk; sweeten, season, pour into 

 pans lined with j)aste, and grate a little nutmeg over the' top. 



liemon Pie. — The juice and grated rind of one lemon, one cup of water, 

 one tablespoonful of com starch, one cup of sugar, one egg, and a piece of 

 biitter the size of a small egg. Boil the water, wet the corn starch with a 

 little cold water, and stir it in; when it boils up, pour ou it the sugar and 

 butter; after it cools, add the egg and lemon; bake -with under and upper 

 crust. 



Lemon Pie. — Four lemons, one cup sugar, one cup molasses, three and 

 one-half cups water, half cup flour. Grate the rind of two lemons and use 

 with the inside of the four (but do not use the white skin, as it is bitter), 

 cook these ingredients a few minutes before putting it between the crust. 



Lemon Meringue Pie. — Beat the yelks of four eggs, ten tablespoonfuls 

 of sugar, three of melted butter, and the juice of one lemon and a half, add 

 three tablespoonfuls of milk or water; bake in an undercrust, then boat the 

 whites, pour over the top and ptit back in the oven to brown. 



Apple Cn8tar«l Pie.— Two well-beaten eggs, one cup grated sweet 

 apple, one pint sweet milk, two large spoonfuls of sugar, a little salt and 

 flavor. 



